Apple Crumble Recipe
- 1 Granny Smith apple
- 1/4 cup water
- 1/4 cup Splenda®
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup pecans, chopped
- Crumble Topping
- 1/4 cup almond meal
- 1 tablespoon rolled oats
- 1 tablespoon Splenda®
- 1/4 teaspoon cinnamon
- 1 tablespoon butter, room temperature
- Preheat oven to 375 degrees F.
- Prepare the topping first. In a mixing bowl, add the almond meal, rolled oats, Splenda and cinnamon. Stir until blended. Add the softened butter and cut through forming a crumble about the size of peas or smaller. Place in the refrigerator while you prepare the apples.
- I like to leave the skin on the apple, but I think many people will want to peel their apple (to each their own). Cut the apple into cubes. Place in the mixing bowl with the pecan.
- In a sauce pan over high heat, add the water, Splenda, cinnamon, allspice and vanilla. Bring to a boil. Pour over the apples and pecans and stir. Let sit for 1-2 minutes.
- Stir in the sour cream. Stir until incorporated.
- Divide apple mixture between the two ramekins (or place in a single casserole dish). Crumble the topping over each and bake in a 375 degrees F oven for 30 minutes. Remove from oven and let cool for 5 or 10 minutes before serving.
